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Similarly, Filipino menudo and kaldereta both also use tomato sauce or banana ketchup. However, menudo includes sliced liver, while kaldereta exclusively uses goat meat or beef occasionally. Igado contains liver but no tomato sauce. [14]
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy.
Filipino puchero from Bulacan. In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or ...
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Lauya / ˈ l ɑː uː j ɑː / is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. [1] [2] It is now often associated with the Ilocano stew typically made with pork or beef.
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Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar. [1]
Paksiw (Tagalog: [pɐk.ˈsɪʊ̯]) is a Filipino style of cooking, whose name means "to cook and simmer in vinegar".Common dishes bearing the term, however, can vary substantially depending on what is being cooked.